Wheat flour contains 34 milligrams of calcium per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 cup equals 120 grams
The list of grains in the figure are for cooked grains — cooked grains have a lower calcium content on a weight basis since water is added in preparation of the grain. The food tested for the particular graph below can be described more specifically as:
Wheat Flour, Whole-Grain
For consumers on a dairy-reduced diet, grains can be a modest form of calcium. Grains consist of a range of minerals that will enable you to build your health. Whole grain foods are important for heart health at the same time. However, with calcium-rich grains you can get a lot more calcium from your foods with grains if you prepare them intentionally to lessen phytic acid, a calcium blocker in the grain. The most efficient way to decrease phytic acid is to soak the whole grain in advance when you prepare it whole as in a bulgur salad. For bread, sourdough methods are your most effective method to free up the calcium and strengthen your calcium absorption. Sprouting grains is somewhat effective as well. Learn more about strategies to boost your calcium absorption.